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October 8, 2013

Buttermilk Fried Chicken

Sunday evening JD and I sat around brainstorming chicken dishes we could make for dinner since we had taken some out to defrost earlier in the day. We didn't feel like roasting it with rosemary and potatoes, or whisking up a bourbon pecan sauce, our usual go to recipes. After consulting the internet, JD came across a recipe for buttermilk fried chicken that sounded pretty simple and delicious and like something we haven't done in a while. Plus, all we would need to pick up from the store was a carton of buttermilk. Done. The chicken came out perfect, crispy on the outside and juicy on the inside and full of flavor. We did however modify the recipe slightly. We used smoked paprika which is a little spicier, 1/2 an onion instead of a whole one, and skipped the garlic and onion salts for garlic powder and regular salt.Ingredients:2 cups buttermilk1/2 large onion, sliced1/4 cup chopped mixed fresh herbs - thyme, parsley, tarragon (or one teaspoon of each, dried.)1/2 teaspoon smoked paprika1/2 teaspoon cayenne pepper2 cups flour1/2 teaspoon garlic powder1 teaspoon cayenne pepperSalt and pepper2 cups of canola oilHow to make:Soak chicken in buttermilk with onions, herbs, paprika, and 1/2 teaspoon of cayenne pepper. It is recommended that you leave it for at least eight hours and up to two days, however we only soaked it for an hour or two. Next time we will let it sit overnight for more flavor.In a plastic container (one with a top) mix flour with remaining seasonings. And in the meantime heat up 2 cups of oil in a large cast iron skillet on medium heat. Once a pinch of flour can be dropped in the oil and sizzle you are ready to fry. Remove the chicken from the marinade, leaving the some of herbs stuck to it and place in the flour mixture. Place the lid on and shake until the chicken is completely coated. Then carefully add the chicken to the hot oil and fry on one side for 12-15 minutes or until golden brown, then use a pair of tongs to turn the pieces over and fry for another 12-15, until they are golden brown. Once finished use the tongs to remove the chicken from the oil and place on paper towel lined plate or on a rack over a broiling pan to let the excess oil drain. Add salt and pepper to taste and enjoy!

5 comments
:

I'm going to have to make this, here in PA apparently everyone uses buttermilk, which I've never used. So this recipe will be perfect for my first time use of buttermilk! It sounds tasty!Xo Keeping it thriftyPs. Your blog is so cute, definitely following.